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    Home » South Indian

    Ragi idli recipe | whole finger millet (no rice) dosa

    28th February 2024 by bhavana bhatia Leave a Comment

    18 shares
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    Homemade ragi idli is a breakfast option from South India which is made with millets. It has gained popularity due to its health benefits and distinctive flavor. The idlis made from finger millet are not just delicious but also packed with essential nutrients. Ragi idli is an excellent choice for those who are looking for a healthy breakfast option. It is perfect recipe for weight loss. Easy recipe you can make with finger millet flour are ragi rotti, pulao,ragi mudde, ragi biscuits, dosai and ragi sevai.

    Soft idlis and crisp dosas is a favorite breakfast for many, from this smooth batter. Healthy and low calorie. However, regular idli dosa batter is made by fermenting cup idli rice or sona masuri rice along with urad dal in 3:1 ratio. This cannot be eaten by those who have diabetes. Making a gluten-free ragi idli helps even those watching sugar enjoy this healthy breakfast. Another great option is quinoa idli. If you want to learn more about millets, refer to our glossary on millets.

    ragi idli
    recipe of ragi idli
    Jump to:
    • Ingredients:
    • Instructions
    • Variations : Healthy Ragi dosa (finger millet dosa with urad dal)
    • Related recipes
    • Ragi Idli | nachni dosa | whole finger millet recipe

    Equipment

    • Large bowl
    • High speed blender/ wet grinder
    • Idli plates & steamer/ instant pot for idli
    • Flat pan/iron pan & thin metal spatula for instant ragi dosa recipe

    Ingredients:

    In order to make finger millet idlis, here are the main ingredients that you will need. These include

    • ragi seeds /whole ragi millet
    • urad dal (black gram)
    • salt
    • fenugreek seeds / methi dana (optional)

    Refer to the recipe card for details.

    Instructions

    Here are the step by step recipe instructions:

    1. Soak ragi seeds, methi dana and urad dal in water
    ragi idli step 1

    2. Drain the excess water after soaking,Use a strong mixer grinder to blend  with fresh water into a smooth paste. I use the same amount of water as that of Ragi. So if you used 1 cup ragi, use 1 cup of water.

    ragi idli step 2

    3. We need to achieve the ideal batter consistency of the ragi idli batter, to get the perfect idli.

    In order to achieve the fermentation process, it is necessary to place the batter in a warm location, particularly in colder climates, and let it ferment overnight. You can put a sweater over the vessel containing batter if you stay in a cold climate. This will enable early fermentation.

    ragi idli step 3

    4. Once the batter is fermented,its ready for use.

    ragi idli step 4

    5. In order to achieve perfectly shaped idlis, fill the idli moulds or plates at optimum level. If you over fill it, the batter will not form a perfect shape but will spill over.

    Steam these idlis for 15 minutes or until done.

    Top tip: Always let idli cool on the plate before you remove it from the idli plate else it does not come out in perfect shape.

    ragi idli step 5

    Variations : Healthy Ragi dosa (finger millet dosa with urad dal)

    You can make ragi dosa with the same batter in a dosa pan. I prefer to add little water to the batter before I use it for the dosa. Pour  

    ladle of the batter in the center of the pan and spread it in a large circle. Sprinkle some oil on top and cover it with a lid. Let it cook until it can be removed gently with a flat spatula. Flip and cook on the other side.

    ragi idli step 6

    Finger millet dosa is a crispy dosa and can be served with a potato masala like a regular masala dosa. You can also serve it with sambar, tomato chutney, idli podi or coconut chutney.

    ragi dosa

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    • Ragi millet biscuits | easy Ragi cookies recipe
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    • Can you grind coffee beans in a vitamix blender
    ragi idli
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    5 from 1 vote

    Ragi Idli | nachni dosa | whole finger millet recipe

    Discover finger millet with this nutritious ragi idli recipe. learn how to make this fermented batter at home.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: Indian
    Keyword: dosa, dosai, finger millet idli, gluten free dosa, gluten free dosa batter, ragi dosa, ragi idli
    Servings: 2
    Author: bhavana bhatia

    Equipment

    • Vitamix or any mixer grinder or wet grinder
    • idli cooker / Steamer with idli stand

    Ingredients

    For Idli/dosa batter

    • ⅓ cup black lentils without skin urad dal
    • 1 cup finger millet seeds ragi seeds
    • ½ teaspoon fenugreek seeds methi dana (optional)
    • Salt as per taste
    • 1 cup water

    Instructions

    • Wash and soak urad dal(with methi dana) and ragi seeds in a bowl with enough amount of water overnight or 4-6 hours
    • Blend ragi with urad dal ,water and salt in a mixer (this takes around 40-50 seconds in a vitamix blender) once its nearly done,
    • You may blend the above in 2 or more batches depending on the capacity of the mixer.
    • To make idli,keep the batter aside to ferment overnight in a warm place.(refer notes)

    To make idli

    • Grease idli pans with butter/ghee/oil, poul a ladle of batter in the pan
    • move the idli rack into a steamer and steam for atleast 12-15 minutes.

    To make ragi dosa

    • You can use fresh batter that is not fermented or use the fermented batter.
    • In a bowl take some amount of batter and add some water to get a thin pouring consistency.You may add salt if required
    • Once its medium hot,add a ladle of batter and spread it evenly.Add little oil on the edges.
    • Let it cook for few minutes ,until rawness dissapear.Optionally flip it and cook on the other side for few mins.
    • Using a spatula,take out the dosa.
    • Sprinkle some water and repeat for the remaining fermented batter.

    Notes

    In order to achieve the fermentation process, it is necessary to place the batter in a warm location, particularly in colder climates, and let it ferment overnight. You can put a sweater over the vessel containing batter if you stay in a cold climate. This will enable early fermentation.
    You can also heat the oven/airfryer for few minutes, turn off the heat and place the batter to ferment for overnight or 6 hours minimum.
    Instapot is also used for fermentation,you can try using the yogurt option, however I have not used the insta pot, only the above list options.

    Nutrition

    Serving: 1g

    Substitutions

    • You can also use a wet grinder instead of mixer grinder , By utilizing a wet grinder, you can guarantee the creation of a thick batter, which ultimately results in the production of soft and spongy idlis.
    • If you want to try out some instant ragi idli recipes, you can use an instant pot or baking soda to achieve quick and efficient results. If you want to introduce a unique texture to your idlis, you can consider using either ragi rava or idli rawa as a substitute for the traditional idli rice. Other dishes you can make are ragi malt, ragi dosa, pasta and seviyan.
    • In case you don't have idli plates, you can steam them in plates with a thick rim or tiffin boxes.

    Storage

    Fermented batter can be refrigerated for 2-3 days.However I have found that idlis come out best with fresh batter, with cold batter its better to make dosa. until you are ready to eat.

    FAQ

    What is special about ragi?

    It is high in fiber.

    Does ragi have gluten?

    No it is gluten-free. it is packed with several essential amino acids. Also, it is one of the best non-dairy sources of calcium.

    What are the health benefits of ragi?

    It has low glycemic index.
    Excellent source of fiber.
    It is also good source of calcium.
    It contributes positively to blood sugar levels.

    Conclusion

    Fluffy ragi idli with your favorite choice of chutney is considered a superfood .It is an excellent addition to the breakfast menu of South Indian households. Serve ragi idli with dips you like. You may serve it with a dollop of peanut chutney, coconut chutney, tomato chutney, or spicy chutney.

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      Airfryer fried idli recipe | masala idli recipe
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      Vegan chana korma recipe | easy chickpea kurma
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      No rice quinoa idli recipe | quinoa dosa recipe
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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

    More about me →

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